Makes around 5 servings. Can be made a day ahead of serving.
Ingredients:
Pudding:
- 2 small very ripe bananas, sliced
- 4 dates, pitted and chopped
- Around 10 raw cashew nuts, soaked in warm water for 30 mins
- 2 cups almond milk or any other milk you like (dairy, coconut, soy, etc.)
- 2-3 cardamom pods, seeds removed and powdered
- 8 Tbsp black or white chia seeds
Compote:
- Around 10 oz fresh organic blueberries
- 4 Tbsp brown sugar (or use white sugar if you like)
- 1 Tbsp water
- Drop of vanilla
Method:
- Make the pudding:
- In a blender, blend together all ingredients for the pudding except the chia seeds
- Place in a bowl, add chia seeds and mix briskly until the seeds are mixed in
- Wait 30 mins and mix again to make sure the chia seeds have not clumped
- Place overnight in the refrigerator
- Make the compote:
- Place the blueberries in a saucepan and add the sugar and water
- Keep stirring on medium heat till sugar dissolves, careful not to let the bottom burn
- Then simmer for around 15 mins on low heat until it becomes a little thick and syrupy
- Stir in the vanilla and let it cool
- Cover and store in the refrigerator. The compote will thicken more in the refrigerator
- Assemble the dessert
- Top the pudding with 1-2 tablespoons of blueberry compote and serve